Recipe - Spinach and Sun-Dried Tomato Frittata

Makes 4 servings

Ingredients

·         Vegetable oil cooking spray

·         2 teaspoons olive oil

·         1 small shallot, chopped

·         1 cup packed fresh spinach, chopped

·         4 whole eggs

·         4 egg whites

·         8 sun-dried tomato halves, chopped

·         1/2 cup grated Asiago

·         2 tablespoons chopped fresh basil

·         1/4 teaspoon salt

·         1/8 teaspoon freshly ground black pepper

Preparation

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. 

http://www.epicurious.com/recipes/food/views/Spinach-and-Sun-Dried-Tomato-Frittata-238024